Now that the sun is set in and summer is fast approaching, it’s pretty much BBQ’s until September, so we’re going to load you with some delicious dishes that you can simply and quickly and impress your mates. First off.. Roast cauliflower and chickpeas.


  • Cauliflower

  • 1 tin chickpeas

  • 1 white onion

  • Pomegranate

  • Fresh coriander

  • Fresh mint

  • 1tsp turmeric powder

  • 1tbsp coriander powder

  • 1tbsp cumin powder

  • Rapeseed oil

  • Greek yoghurt / Soya yoghurt (optional)

  • Salt & Pepper


  1. Preheat oven to 200C

  2. Wash and break cauliflower head into pieces (some large, some small) and put into baking tray

  3. Wash and drain chickpeas and put in baking tray with cauliflower

  4. Roughly chop onion and add to cauliflower and chickpeas

  5. Drizzle a generous amount of rapeseed oil, add turmeric, coriander, cumin, a pinch of salt and pepper and mix all together to ensure everything is covered with the spice mix.

  6. Pop into the oven for around 30 / 45 mins. Give it a mix half way through

  7. Whilst that is roasting, chop the fresh coriander and mint.

  8. Check your cauliflower and chickpeas – it should look lovely and brown, a knife should be able to cut through easily and there should be s few crispy bits around the cauliflower.

  9. Once it’s ready, take it out of the oven and put it into a serving bowl / plate

  10. Add your herbs and pomegranate seeds and mix in well.

  11. You can serve hot or cold – both is just as delicious, and if you fancy, whack a dollop of yoghurt on the side.

  12. Enjoy!!